All companies are looking for something to differentiate themselves, something very much their own that imprints a special brand on the company, something that is recognizable and appreciated by users and customers, and that will make the competition feel bad.
And it is not an easy task...
Artigot catering specialties and some secrets
We all recognize brands that have become generic names, a few examples: Kleenex, from the Kimberly-Clar company that should be known as tissue or disposable handkerchief, Velcro as hook fasteners for fabrics, Tampax as tampons, Jacuzzi as whirlpool tub, Jeep as all-terrain vehicle....
GOOGLE is undoubtedly a standout example. It should be known as a search engine, internet search, searching the internet (as a verb), and, having reached the point where its meteoric rise to search engine dominance has inevitably led to its name becoming a verb: to google. Today, people use "google" to refer to the internet, regardless of which search engine they use.
These brands have achieved the greatest success in differentiation, the rest of us do what we can, at least we try to give an imprint that characterizes us (even if it is not exclusively ours) and defines us as a company.
And what sets Artigot apart from the competition?
What are our specialties?
It is true that there are very "typical" Artigot appetizers, which we cannot take out of our offer since we started catering in 2012 because we know that they will be remembered and appreciated on every occasion, such as the risotto tin with Boletus and prawns and the sirloin mini-burger with mild mustard sauce.
Or it is also typical to decorate appetizer trays with sakura (sprouts), or even the variety of trays that we present.
The furniture is very special, especially the rustic, working wood in tables and stations or corners.
The difference of working with a caterer like Artigot
With more than 20 types of table linen Artigot differs from other caterings, both in corporate events and weddings and social celebrations: stripes, flowers, prints in green, pink, blue, beige ...., for gala occasions or in confidence, but from the moment we started working in weddings, black, white and gray became less and less frequent in our events.
When we started with this business, there were no decorations on the tables, it was so bland, that we decided to use the colors of the logos in vases with fruits, in aprons, in sand and artificial flowers placed in fish tanks, with ribbons around the table top to brighten up the environment..., something that was very appreciated by the customers... and the Chinese stores where we collected materials.
And now we have nurseries that provide us with natural plants and flowers, we decorate with bonsais and ferns on the gazebos, green paths of boxwood and eucalyptus on wooden tables, flowers, paniculata, cedar branches in the seasons...
But there must be something else...
And it wouldn't necessarily have to be something "tangible".
And Artigot Catering has it.
It is the disposition towards the client: to accompany him from the first contact in order to offer the best possible service according to his possibilities, exceeding his expectations.
It is to open a range of possibilities, to investigate, test and present.
It is taking service excellence seriously.
It's about anticipating events, staying one step ahead, reacting to difficulties in order to overcome them, specializing and deepening an idea from a first trial...
It means continually investing in new materials, furnishings, tableware, decorations, to be "trendy", to please and be remembered for taking care of those details.
Any examples?
Evolution of the Cocktail with Stations, starting in Corporate from 2016 (on the occasion of the Eventoplus awards at the COAM) and taken to the maximum exponent as showcooking at Weddings, thanks to the possibility of working outdoors without the problem of smoke, odors, fires etc.
Development of Meeting Box for virtual events in 2020 to survive the pandemic, going so far as to act as suppliers of Christmas hampers.
Top Catering line launched in 2021 under the name CREA_ tasting lab: creativity, originality and adaptability at the highest level, unique experiential and participatory events.
And we reveal something that has been kept secret until today:
New line of Vegan Catering, Vegustar by Artigot, is about to be launched.
And this is not something casual, the vision of business and future not everyone has, of course not everyone.
The visionary soul of Artigot Catering has a name: Jesus Tomicoits General Manager.
Jesús comes from a family of caterers, at the age of 18 he was already managing weddings in estates, at 23 he was the youngest Head of Center at Sodexo and at 25 he opened the first restaurant of the Artigot group. Fifteen years later, with his dedication, effort and vision, he has placed Artigot Catering in a prominent position among the catering companies in Madrid.
Thank you Jesus!
